INSIDE OUT CINNAMON ROLL HAND PIES
These awesome little hand pies taste just like cinnamon rolls, flipped inside out! Enjoy these pies warm from the oven with an icing drizzle!
Provided by Jenny
Categories Breakfast
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Unroll both pie crusts and place onto a lightly floured countertop. Using a 3 inch round cutter, cut rounds out of crust until all crust is used. You should get approximately 12 rounds per pie crust, re-rolling scraps one time.
- In a mixing bowl, mix the cream cheese, brown sugar and cinnamon until well combined.
- Place half (12) of the rounds onto a parchment or silpat lined baking sheet. Using a small-medium cookie scoop, scoop a heaping Tablespoon of cream cheese mixture onto the centers of the 12 crusts.
- Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. Gently press edges to seal.
- Place sugar and cinnamon into a small bowl and mix to combine. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
- Bake for 25-30 minutes or until tops of pies are golden brown.
- Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency. Drizzle over tops of pies.
Nutrition Facts : Calories 284 kcal, Carbohydrate 31 g, Protein 3 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 29 mg, Sodium 196 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 7 g, ServingSize 1 serving
PIE CRUST CINNAMON ROLLS
My Nana calls these pie crust cinnamon rolls 'crickets'.
Provided by Jason Nieten
Categories Desserts Cookies Filled Cookie Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix sugar and cinnamon together in a bowl.
- Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.6 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 147.6 mg, Sugar 4.7 g
CINNAMON-SUGAR PASTRY POCKETS
These almond-filled pastry pockets are much better than the store-bought variety. Make sure to crimp the edges firmly so the pockets don't leak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together flour and salt. In another large bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add whole egg and beat to combine. Beat in half the flour mixture, then milk and remaining flour mixture. Turn dough out onto a lightly floured work surface and gently knead to combine. Divide dough in half. Lightly flour a large piece of parchment paper and roll out 1 dough piece to a 9-by-12-inch rectangle. Repeat with remaining dough and another piece parchment. Refrigerate until firm, 30 minutes.
- In a food processor, pulse almonds until coarsely chopped. Add 3/4 cup confectioners' sugar, brown sugar, 1 tablespoon cinnamon, and 5 teaspoons water; pulse until combined. Remove 1 dough sheet from refrigerator and cut into twelve 2-by-4 1/2-inch rectangles. Spread half with 1 heaping teaspoon almond mixture each, leaving a 1/2-inch border. Brush edges with yolk; top with remaining dough pieces. With the tines of a fork, crimp edges firmly. Brush tops with yolk. Repeat with remaining dough.
- Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to 1 day). Preheat oven to 350 degrees, with racks in upper and lower thirds. Bake until edges are golden, 20 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
- In a bowl, whisk together 3/4 cup confectioners' sugar, 1/4 teaspoon cinnamon, and 5 teaspoons water. With an offset spatula or table knife, spread glaze over pockets. Let set 5 minutes.
Nutrition Facts : Calories 364 g, Fat 17 g, Fiber 1 g, Protein 4 g
MINI CINNAMON ROLL BITES RECIPE BY TASTY
Here's what you need: refrigerated pie crust, butter, sugar, cinnamon, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 12 bites
Number Of Ingredients 6
Steps:
- Roll out the pie crust and cut to a rectangle shape.
- Cover with your desired amount of melted butter, sugar, and cinnamon.
- Roll the crust up.
- Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
- In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 12 grams
CINNAMON BUN PIE
Make and share this Cinnamon Bun Pie recipe from Food.com.
Provided by hannahactually
Categories Yeast Breads
Time 4h22m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in warm water and milk.
- Knead in dry ingredients. Add butter. Let rise for 45 minutes.
- After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
- Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
- To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
- While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.
Nutrition Facts : Calories 703.3, Fat 31.6, SaturatedFat 19.7, Cholesterol 87.7, Sodium 1910.5, Carbohydrate 98.1, Fiber 2.1, Sugar 54, Protein 8.8
CINNAMON BUN PECAN PIE
I absolutely love this recipe! Great for family gatherings or holidays!
Provided by Courkanykay13
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
- Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
- Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
- Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
- Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
- Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
- Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
- Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 71.2 g, Cholesterol 65 mg, Fat 33.7 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 7.9 g, Sodium 574.6 mg, Sugar 33.6 g
CINNAMON BUN PIE POCKETS
Make and share this Cinnamon Bun Pie Pockets recipe from Food.com.
Provided by Roxanne J.R.
Categories Pie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Unroll both pie crusts and place onto a lightly floured surface.
- Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
- You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
- In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
- Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
- Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
- Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
- Gently press edges to seal.
- Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
- Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
- Bake for 25-30 minutes or until tops of pies are golden brown.
- Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
- Drizzle over tops of pies. Serve warm.
Nutrition Facts : Calories 303.4, Fat 19, SaturatedFat 8, Cholesterol 26.2, Sodium 235.4, Carbohydrate 30.5, Fiber 0.6, Sugar 15.3, Protein 3.5
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